Vegan Amaranth With Spinach-Tomato-Mushroom Sauce - cooking recipe

Ingredients

1 cup amaranth
2 1/2 cups water
1 tablespoon olive oil
1 bunch spinach
2 medium tomatoes
8 ounces mushrooms, sliced
1 1/2 teaspoons basil
1 1/2 teaspoons oregano
1 garlic clove, minced
1 tablespoon onion, minced

Preparation

Combine amaranth and water in a saucepan with a pinch of salt. Bring to a boil, then reduce heat and simmer 20-25 minutes, until all water is absorbed. Remove from heat, cover to keep warm, and set aside.
While amaranth is cooking, stem and wash spinach leaves. Boil until tender (approx. 15-20 minutes). Dip tomatoes in boiling water to loosen skin, core, peel. Chop tomatoes coarsely.
Heat oil in a large skillet over medium heat. Add garlic and onion, saute 2-3 minutes until onion is tender and garlic begins to brown.
Add tomatoes, mushrooms, basil, oregano, and 1 tbsp water to skillet. Salt and pepper to taste. Cook 5 minutes.
Drain and chop spinach. Add to tomato mixture in skillet. Cook 10-15 minutes, mashing tomatoes slightly with a fork.
Serve sauce over warm amaranth.